Kourabiethes (Greek Almond Biscuits) Recipe
Kourabiethes are traditional Greek almond shortbread biscuits. Synonymous with every Christmas and Easter celebration at our house growing up, I would inevitably end up dusted in a cloud of icing sugar as I ate through the snowy pile on my plate. My recipe for these is beautifully fragrant and buttery with the perfect amount of crunch from toasted almonds and a gorgeous aroma from rosewater and ouzo. Remember to toast the almonds for that all-important crunch and warm, nutty notes.
- ½ pound unsalted butter , room temperature
- ½ cup powdered/icing sugar , sifted, plus more for dusting
- 2 ¾ cups gluten-free all-purpose flour
- 1 cup slivered almonds , toasted
- 1 tablespoon ouzo
- 1 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon rosewater (optional)
Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a mixer, beat butter and sugar until pale and fluffy. Add remaining ingredients and stir to combine.
Roll dough into 25 even-sized crescent shapes and place on the baking sheet. Bake for 25 minutes or until browned.
Remove from oven and let cool on the tray. Dust liberally with powdered sugar.
If the dough is too sticky to roll, refrigerate for 10 minutes and dust with a little extra flour.
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